These Maple Swirl Pumpkin Muffins are perfect for fall. Maple syrup and cinnamon are perfect compliments for pumpkin in this recipe.
Total Time
35min
0.0
0 Ratings
Author: Real Food with Sarah
Servings:
12
Ingredients
Muffins
•
1
Ripe
Banana
, mashed
•
1
cup
Pumpkin Purée
•
1 1/2
cups
All-Purpose Flour
•
1
tsp
Baking Soda
•
1
tsp
Ground Cinnamon
•
as needed
Ground Nutmeg
•
as needed
Salt
•
1
tsp
Vanilla Extract
•
2
Eggs
•
1/2
cup
Maple Syrup
or Honey
•
3
Tbsp
Olive Oil
•
as needed
Non-Stick Baking Spray
Maple Swirl
•
2
Tbsp
Maple Syrup
•
2
tsp
Ground Cinnamon
Cooking Instructions
1.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin tin with Non-Stick Baking Spray (as needed).
2.
Combine All-Purpose Flour (1 1/2 cups), Baking Soda (1 tsp), Ground Cinnamon (1 tsp), Ground Nutmeg (as needed), and Salt (as needed) in a large bowl and mix until combined.
3.
Add Banana (1), Pumpkin Purée (1 cup), Vanilla Extract (1 tsp), Eggs (2), Maple Syrup (1/2 cup), and Olive Oil (3 Tbsp) to a medium-sized bowl. Pour wet ingredients into dry and stir until well combined.
4.
Combine the Maple Syrup (2 Tbsp) and Ground Cinnamon (2 tsp) in a small bowl.
5.
Evenly distribute batter throughout the muffin tin, filling each cup about ¾ full.
6.
Top each muffin with about 1 teaspoon of the maple swirl mix and swirl/marble, using a fork, knife, or kabob skewer.
7.
Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes on a cooling rack, remove muffins from the tin and enjoy!
Author's Notes
I used a silicone muffin tin for this recipe, but a metal muffin tin will work great. You can also use cupcake liners if you wish.
The recipe for these pumpkin muffins can easily be halved, doubled or tripled.
If you don't like bananas, you can replace them with an extra cup of pumpkin puree.
This muffin recipe uses cinnamon and nutmeg, but you can use pumpkin pie spice in their place. Use 1 ½ teaspoons.
Nutrition Per Serving
CALORIES
161
FAT
4.4 g
PROTEIN
2.9 g
CARBS
27.6 g
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